基于宏基因组学的霍氏肠杆菌发酵解析及其烟叶品质提升机制研究  

Macrogenomics-based investigation of the mechanism underlying tobacco fermentation by Enterobacter hormaechei

作　　者：王文婷[1] 宋凯 杨晨 臧志鹏[1] 王祯 陈梦月 刘晨[1] 翟玉俊[1] WANG Wenting;SONG Kai;YANG Chen;ZANG Zhipeng;WANG Zhen;CHEN Mengyue;LIU Chen;ZHAI Yujun(Technology Center,China Tobacco Gansu Industrial Co.,Ltd.,Lanzhou 730050,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]甘肃烟草工业有限责任公司技术中心,甘肃兰州730050 [2]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《轻工学报》2023年第1期79-89,共11页Journal of Light Industry

基　　金：中国烟草总公司重点研发项目(中烟办(2020)66号,中烟办(2022)111号)。

摘　　要：利用宏基因组学技术分析霍氏肠杆菌F8-1(Enterobacter hormaechei F8-1)发酵烟叶期间表面微生物的动态变化,结合烟叶中性香味成分分析及感官分析,探究霍氏肠杆菌F8-1提升发酵烟叶品质的机制。结果表明:发酵后烟叶香气质提高、润甜感突出、杂气和刺激性降低;巨豆三烯酮、茄酮、(E)-β-大马酮和二氢大马酮含量较发酵前分别提高37.40%、59.87%、53.02%和46.61%;烟叶发酵过程中霍氏肠杆菌、铜绿假单胞菌、阴沟肠杆菌为优势菌;糖苷水解酶类数量最多,占发酵期间烟叶表面微生物碳水化合物活性酶的78.3%;肠杆菌属的相对丰度与茄酮、巨豆三烯酮、(E)-β-大马酮、二氢大马酮等中性香味成分含量呈正相关,糖苷水解酶1(GH1)家族的相对丰度与茄酮、法尼基丙酮、巨豆三烯酮等含量呈正相关;GH1家族中的糖苷水解酶可能是烟叶发酵后感官品质提升的关键因素。The dynamic changes of surface microorganisms were monitored during the fermentation of tobacco by Enterobacter hormaechei F8-1, and mechanism of tobacco fermentation by F8-1 was studied combined with neutral aroma components of tobacco leaves and sensory analysis. The results showed that after fermentation the aroma quality and sweet taste were improved, the offensive odor and irritation were reduced. The contents of megastigmatrienone, solanone,(E)-β-damascenone and dihydrodamascenone were increased respectively by 37.40%, 59.87%, 53.02% and 46.61%. During the fermentation, the predominant species were E hormaechei F8-1, Pseudomonas aeruginosa, and Enterobacter cloacae;the highest number of glycoside hydrolases accounted for 78.3% of the microbial carbohydrate-active enzymes on the surface of the tobacco filaments during fermentation;the abundance of Enterobacter spp. was positively correlated with the content of solanone, megastigmatrienone,(E)-β-damascenone and dihydrodamascenone, and the abundance of glycoside hydrolase family 1(GH1) was positively correlated with the content of solanone, megastigmatrienon and farnesylacetone. Glycoside hydrolases in the GH1 might be key factors for sensory enhancement after tobacco fermentation.

关 键 词：宏基因组学 中性香味成分 霍氏肠杆菌F8-1 糖苷水解酶 

分 类 号：TS414[农业科学—烟草工业]